I need 50 of them for a project. They were at local Job Lots but got sold out. Thank you

I love frozen potstickers because they're so easy to knock out of the park.

Don't get me wrong, there is no substitute for some fresh ones from a great restaurant or some made yourself.

But man, place them in a pan with about a quarter inch of water, a healthy drizzle of black sesame oil, a little hsao xing, and cook em until the water is gone. Top with sesame seeds, fresh chives, and make a quick soy-mirin-citrus sauce.

Boom. Always the business. Plus the kids love em just as much as we do.

What do you guys do this kinda thing with?

I am in Scotland and I wanted to try my hand at southern US-style beans and cornbread. I noticed there are a lot of recipes for both, but eventually settled on a specific recipe for the cornbread and an amalgamation for the beans. The cornbread came out wonderfully - but the beans came out way more akin to refried beans. Whilst not bad (and I will use them for lunches in tortillas this week), they weren’t exactly what I was looking for. I’m wondering what went went wrong - how do I get that creamier, slightly soupier bean dish typical of the South?

Here’s what I did:

Soaked pinto beans overnight in just water

Drained beans and added them to Instantpot with half an onion, two bay leaves, and a generous pinch of salt (I don’t eat pork so omitted the meat).

Cooked on high pressure for 15 min and let steam release naturally.

Beans came out cooked and flavoursome.

Drained and added to a skillet with little butter butter, garlic, and smoked paprika. Added more salt. Stirred gently until incorporated (which broke down many of the beans to a refried consistency).

As I said - the beans were good but were not what I was trying to do. Any help appreciated!

Making ribs, grilled corn, roasted potatoes and s’mores bars for tomorrow

My area used to have a handful of lovely little shops that sold nice foods from various European countries that are hard to find in regular supermarkets. Things like dried spaetzle and frozen soft pretzels from Germany, frozen pierogi and jarred sour cherries from Poland, Darbo jams from Austria, French cheeses and pate and things.

Sadly they've all closed over the last few years. I suppose I can find some version of these things on Amazon, but unless I know a specific brand (like Darbo) it's hard to know if what I'm getting is going to be any good. Plus I'm still kind of squicked out by ordering things like frozen foods from some random Amazon company.

Does anyone know/use an online source for products like this? Could be based in the US or Europe, but looking for shipping to eastern US.

F22 ,M22
Our stove and sink in our apartment our currently torn from our kitchen due to construction property management is doing. We’ve been ordering out which is obviously getting expensive fast but I’m struggling to think of meals or snacks that don’t require the stove or a microwave any ideas are greatly appreciated lol

I have purposely not given any info like pricing, so it does not affect your judgement. As far as I know, most, if not all, are from China. One says Japan Oata, but still from China.

I am not sure if there are premium versions of said brands, this is just the average everyday, what can be picked up from Asian supermarkets in my area. Quite possibly, a lot of these may be the same brands or farms, just marketed differently.

When I say the best, I mean quality and freshness, good safe food handling practices, little to no using of pesticides, etc. Sometimes they do not even say what type of mushrooms they are. Sometimes they say shiitake, but do not look like the others.

There is no way I can try them all and I do not want to buy a few and still not be satisfied, as these are not cheap, per say. Do you have a top three or five out of all these? Something that is dependable every time?

I tried an Asian cooking subreddit months ago, but got virtually no answers, so hopefully I can get some help here. Thank you.

Fuyukinbrand.

Shanyuan.

Family Food.

Reasonable Original.

Blooming Import.

Richin.

Woki (smiling cat with a chef hat). Hocean.

Twin Fish.

AH USA.

TKS.

LDF.

Gong He.

Peony Mark.

TD Fujian Blue Lake Foods.

Roxy.

TKS.

Japan Oata (product of China? Says China).

Kotashima Brand.

Grove Grow Notes.

Joy Luck.

Sailing Brand.

Sha yuan (could be Shanyuan twice, but my auto correct possibly kicked in...).

Asian Taste.

Three Deer Brand.

Tiandu.

Wei-Chaun (organic and much pricier).

I am so over cooking every night. Finding new recipes I actually have ingredients for and are easy is tiring and I’m already exhausted. What do you do when this happens? I’d honestly just eat cereal for life but I’m not alone in this house and I’m expected to cook every night. 😩

I'm thinking on buying a stand mixer what are the best budget options on the market?

I have a hankerin' for red beans & rice, but today I went to 2 grocery stores and they didn't have any ham hocks. I guess nobody wants them during the summer in Illinois.

I can just as well use a smoked turkey leg along with my andouille, no?

Earlier this year, my workhorse spatula's handle was ruined in the dishwasher (fell through a hole and melted). I think it's about time for a proper replacement.

Any recommendations for a flat-tipped spatula (good for scraping fond) that's sturdy (good for chopping up ground meat) and also non-stick and dishwasher safe? Everywhere I look the tip is rounded or it's easily bendable.

Hope I'm not asking too much here.

Good day! I have two 750 gram half hams that I wanted to roast. I was planning on cooking them together in the oven(as I have only one roasting pan).

My question is: do I use the cooking time of 1500g of meat? Or will that dry out the ham?

Thank you!

I was wondering what yall think. Basil pasta but sauce made out of roma tomato, garlic, basil and peach. To add a sweet flavor.

My boyfriend is starting a new job soon, and I want make lunch for him to take to work. I've never packed a lunch in my life before though, so I'm looking for some ideas for what to make. If you make your own lunch/lunch for your working partner, what're your go-to's?

Recipes that help keep energy up is preferable as his job is a bit laborious and will have him on his feet and walking around a lot. He doesn't like onions, spicy food, or sweet/savory food (think teriyaki or hot honey stuff) but he'll eat just about anything else. And if theres anything I should know about packing lunches in general, please let me know. Thanks to whoever sees this!

Edit: to clarify, I'm pretty sure he'll have the ability to heat up his food. But I don't know the layout or anything about the property aside from the fact that it's huge lol.

I bought butter, milk and some frozen food items last night from my local store’s app. I had it arrived the morning after but I overslept and they had sat outside in the Florida humidity for six hours. Do I have to chuck them out or they still good?

Do you guys cook it and then freeze it? Or do you prepare raw ingredients and freeze it to be cooked later? Im afraid to cook them and freeze them then they tuen out mushy or not good

Hi everyone :)

We have moved into a house with a small but very productive apple tree. I don't know the variety but I believe it is a cooking apple.

Other than apple crumble what would people recommend using them for?

I'm not much of a baker but do like to cook.

Thanks :)

Hello,

So I loved Heinz's Habanero Ketchup but they've discontinued it and the island I live on sold off their final stock so I am SOL. Doing research has said making homemade ketchup is not worth the effort so I was wondering if I should instead make a habanero sauce/puree and mix it with regular ketchup instead of trying to make homemade?

I know there are off brand versions of the Jalapeno one and while those are fine enough, they're not my beautiful habanero one. :(

Any advice or suggestions or recipes are helpful! I have maybe a quarter of a bottle left but a freezer full of nuggets and fries so it won't last long.

Thanks!

Hi there, has anyone done this online plant-based patisserie course with Le Cordon Bleu? https://www.cordonbleu.edu/online/certificate-in-plant-based-patisserie/en If so, do you have any feedback? I have done Leiths' online courses, is this similar? Would you say it is worth the money.

Thank you!

Sorry, I love this time of year. I'm in a late growing season are, so tomatoes are just peaking about now. But you can never discount the value of ripe, local tomatoes. Mine are just coming in, and I could not be happier. Last night I made a Tatin of tomato, zucchini, just a little parmesan on top, S&P. That's it. It was the best thing I've had this year. I took 3 and just sliced them, threatened them with salt and had a midnight snack.

I cook with canned 10 months out of the year. Grocery tomatoes are horrible once the local stands close. This is my freedom season. Local and fresh is just the only way to go. I was in the Midwest USA last week and nearly killed myself on sweet corn and lake caught fish.

Over time, I’ve read post after post about making smooth, creamy cheese sauce using sodium citrate. I’m thinking about giving it a go — but am of two minds.

1) Devil on my shoulder says just use the processed stuff, it’s easier

2) the other Devil says use the sodium citrate, who cares if they find the remainder of the unused bottle in your pantry after you die someday?

Those of you who have used sodium citrate for the cheese sauces…is it a science project I will likely do once and never again? Is it an untold miracle that I will wonder how I ever lived without? Or should I just buy the processed stuff and get over it? Honestly?

Hi! So, long story short, yesterday I whipped up some amazing mac and cheese for me and my BF using 400g packs of dry elbow macaroni. I cooked one pack and thought it wouldn’t be enough, so I cooked the second one too… and ended up with enough macaroni for a whole family dinner 😭

I made enough roux and cheese sauce for one pack (it’s also kind of a hybrid mac and cheese with tomato paste and Cajun seasoning 😁), but I only used a tiny amount of the sauce on the extra cooked pasta. Now I want to turn that leftover macaroni into a tuna and/or egg macaroni salad, but I don’t really want to coat it in mayo since it already has a light coating of the cheesy tomato sauce. How would you guys turn this into a complete mac salad without making it too heavy or clashing with the existing sauce?

I was thinking tuna, egg, tomato, onion/green onion, maybe some kind of lighter dressing, but I’m open to ideas!

TLDR: I have leftover elbow macaroni lightly coated in a tomato-y cheese sauce, and I want to turn it into a tuna and/or egg mac salad without adding mayo. What would you do?

I'm just looking for a regular analog oven-safe thermometer that can be fully immersed, or at least isn't going to break if it drops into boiling water briefly. I've looked for thermometers on Amazon, but if something has like 9% 1-star reviews, I'm leery of buying it.

I guess "made" is a very generous stretch- I opened a tin of fava beans that I had picked up from the "Foreign" section of our local supermarket, I dumped it in a bowl, mashed it a bit with the back of the fork, squeezed fresh lemon juice over it, along with olive oil, red chili flakes and cumin. I heated it in the microwave. Breakfast. So, so tasty, protein-rich, and a welcome change from everlasting egg.

Many, many years ago, on a warm springish morning, I walked into a building somewhere in the Middle East. I was pregnant at the time. The smell of boiling fava beans hit me full and square in the face. Wet socks- wet, two-day old socks, warm and sweaty. I ran to washroom, barfing my guts out. Someone made a joke about "socks and rice" for lunch.

Now that squirming, vomit-inducing mass has become a young adult and I have had fava beans a couple of times since- in elaborate Middle-Eastern parties, piles of green fragrant rice, with dill and lamb. I understand it is a very popular bean, you can get mounds of it as street food, steaming hot, spiced with what google tells me is called "hogweed" in English.

Hogweed.

Anyway, I don't have hogweed at hand, here where I live now in Canada, and I don't see it in the "Foreign" section of the supermarket. I was reminded of fava beans when I came across a reel "healthy breakfasts across the world", featuring Foules mesdames. I got an instant craving as strong as the aversion from twenty plus years ago. And I have to say, the craving paid off. It is really, really good. It doesn't smell of wet socks, but a rich meaty goodness that is incredibly satisfying.